Chickpea and Spinach Stew – Vegan Recipes for Dinner

Alright, picture this: a chilly evening, the kind where your fingers are just a bit too cold and your stomach is rumbling louder than normal. This chickpea and spinach stew feels like a warm hug in a bowl—it’s the kind of recipe my kitchen needed after a long day. Earthy chickpeas simmering in a rich, tomatoey broth, with vibrant green spinach swirling around like it’s having a party. The smell alone? Like a mini vacation to the Mediterranean. If you’ve ever wanted a vegan dinner that’s both hearty and downright comforting, you’re going to love this cozy stew. Plus, it comes together pretty easily, so no stress, just cozy deliciousness.

Quick Facts

• Yield: Serves 4
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Ingredients

For the Main Dish:

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ground coriander
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 cups fresh spinach, roughly chopped
• 2 cups vegetable broth
• Salt and freshly ground black pepper, to taste
• Juice of half a lemon

How I Make It

Step 1:

Heat olive oil in a large pot over medium heat. Toss in the chopped onion and cook until soft and translucent, about 5-7 minutes. You’ll know it’s ready when the onions smell sweet and start to turn golden around the edges.

Step 2:

Add the minced garlic, cumin, smoked paprika, and ground coriander. Stir constantly for about 1 minute to toast the spices—this step really makes those flavors sing.

Step 3:

Pour in the diced tomatoes and vegetable broth. Bring to a simmer, letting everything bubble gently for 10 minutes. This is when the stew thickens and the aromas start filling your kitchen.

Step 4:

Add the chickpeas and simmer another 5 minutes. They soak up the flavors and become delightfully tender.

Step 5:

Stir in the fresh spinach and cook until wilted, roughly 2-3 minutes. The bright green color against the rich red stew is just so inviting.

Step 6:

Finish off with a squeeze of lemon juice and season generously with salt and pepper. Taste and adjust—sometimes a little extra brightness or salt is just what it needs.

Variations & Tips

• Swap spinach for kale or Swiss chard if you want a thicker texture.
• Add a pinch of red pepper flakes if you like a gentle kick.
• For extra protein, throw in some cooked quinoa or bulgur right before serving.
• Use fire-roasted tomatoes for an even smokier depth.
• Leftovers taste amazing with a dollop of vegan yogurt or coconut cream on top.
• To make it heartier, stir in diced potatoes or carrots at Step 3 and simmer until tender.

How I Like to Serve It

This stew is perfect served with warm crusty bread or over a bed of fluffy rice to soak up all that lovely sauce. On cooler nights, I love pairing it with a simple cucumber salad to balance its richness. It’s also fantastic reheated the next day—flavors deepen, and it’s even more comforting.

Notes

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat gently on the stove or in the microwave, stirring occasionally.

Closing: This chickpea and spinach stew never fails to bring warmth and heartiness to the table—it’s my go-to whenever I want something simple, satisfying, and vegan-delicious.